Pineapple fruitcake

Preheat the oven to 160 °C and spray a 12 x 23 cm loaf tin with non-stick spray. Line with baking paper.
Cover a cardboard box with brown paper.
Mix the first six ingredients in a saucepan and stir over low heat until the sugar has dissolved. Bring to the boil and simmer slowly for three minutes. Cool. Beat the eggs and add to the cooled mixture.
Sift the dry ingredients over the egg mixture and mix.
Turn the batter into the prepared loaf tin, place in the covered cardboard box and cover the top with aluminium foil.
Bake for about two hours until done. Cool the cake in the tin. To add extra flavour, moisten the hot cake with a little brandy.
Leave to cool in the tin before turning out. Wrap the cake in aluminium foil and store in a cool, airy, dark place until ready to use.
Makes a medium loaf.